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This soup is staple for me. I make it at least twice year and have so for maybe 4 years now. I pretty much stick with the basic stock recipe and have never been dissatisfied as it makes for a great base. I really encourage finding celery root if you can as I think that in particular makes this soup. I have done it without and have always missed having it. I use a mid grade white wine with good acid and lime/lemon to balance the flavours when I'm in actual soup mode. I also add spice (red pepper flakes) as it's a preference for our house hold. We serve this soup over sliced raw cabbage and that also adds to the balance and flavour of this soup. I always get rave reviews when I share this with people and with extra time, patience and will this can come out very savoury.

alexmachine from Washington DC / 12.02.13

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Really tasty- I made the broth pretty much as recommended, excepting the allspice (which I didn't have, but would like to try) and adding two tbs tomato paste and two tbs flour, as per Gordon Ramsey's "Fast Food" chicken stock recipe. I really like the tomato paste addition, although I suppose it makes the broth cloudier (which doesn't matter to me, I'm in it for the flavor). But I love all the extra root vegi additions to the soup in lieu of noodles. Very tasty and autumnal!

ltmeredith from Chicago / 12.01.12

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Awesome soup. Ate it for days!

Jonw from San Francisco, CA / 01.25.12

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Absolutely fabulous! The best broth I've ever tasted.

citysoundman / 12.29.11

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I've made this recipe a couple of times now with delicious results. I have stayed true to the recipe both times, although I think some barley would be a nice addition. The soup has a delightful balance and delicacy of flavor, while still being quite robust and satisfying. It's more time consuming than some of the others soups in my rotation, but well worth the effort.

A Cook / 12.05.11

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Love this soup and I use this recipe now to create my soup stock for most soups. Highly recommend.

A Cook from Boston, MA / 11.13.11

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The recipe as it stands is extremely bland. It is highly sweet and lacking depth. I will add some homemade canned tomatoes and a few tablespoons of tomato paste to the leftovers and spice it up with some white pepper and a dash of hot sauce. If you prefer a lot of flavor, this recipe will be disappointing. You will need to add another teaspoon of salt and more garlic at minimum to make it more palatable. Having said all that, I do love the clean eating it provides!

jkamens / 11.12.11

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This is a fantastic soup. We have made it 4 times so far, every time I get a cold, it always makes me feel better.

sneakers from Bradford, UK / 10.08.11

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I followed the recipe with little derivation. This comes out quite good. Make sure to remove any skin on carcass parts prior to adding to the broth. Also, it takes a good hour (plus) to reduce the broth down to 7 cups after straining.

Cynthia_L from Oakland, CA / 04.11.11

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If I had more
closely followed the
recipe I think it
would have turned
out better. I added
a large bunch of
ribbed red kale,
which was delicious,
but also added a
sweet potato, yam,
extra celery root,
brown rice and
quinoa. The soup is
thick, hearty and
healthy, but the
sweet potato created
a
sweetness-imbalance
that is hard to
correct. My friends
ended up eating
seconds and thirds,
but I'm
dissatisfied. I
added apple cider
vinegar, red chilli
flakes and a dash of
lemon juice for
balance, which
helped, and served
it with pan grilled
bread.
I think a dollop of
sour cream with
chives would be a
nice touch as
garnish.